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Scallop and Sugar Snap Pea Stir-Fry

To trim edible-pod peas, such as sugar snap and snow, cut or snap off ends and pull up sharply to remove any string on the pea. Discard ends and strings. To blanch fresh peas, bring water to a boil in a large pan, then add peas. Cook just until they start to turn a brighter green, 15 to 30 seconds, then drain immediately. Rinse well under cold running water until cool, then drain again.

Ingredients

12 ounces sugar snap peas, trimmed and blanched

12 ounces sea scallops, rinsed and patted dry

1/2 cup fat-skimmed chicken broth

2 tablespoons mirin or rice wine

1 tablespoon cornstarch

2 tablespoons vegetable oil

2 tablespoons thinly sliced green onions

1 tablespoon minced garlic

1/4 teaspoon hot chile flakes

1/2 cup slivered fresh basil leaves

Nutritional Information

Calories 210

Caloriesfromfat 32%

Protein 18g

Fat 7.5g

Satfat 0.9g

Carbohydrate 14g

Fiber 2.6g

Sodium 148mg

Cholesterol 28mg

Calories 210

Caloriesfromfat 32%

Protein 18g

Fat 7.5g

Satfat 0.9g

Carbohydrate 14g

Fiber 2.6g

Sodium 148mg

Cholesterol 28mg

How to Make It

Step 1

Cut sugar snap peas on the diagonal into about 1/2-inch lengths. Cut scallops in half to form half-moon shapes.

Step 2

In a small bowl or glass measure, whisk chicken broth, mirin, and cornstarch until well blended.

Step 3

Pour oil into a 12-inch nonstick frying pan or 14-inch wok over high heat. When hot, stir in green onions, garlic, and chile flakes. Stir until fragrant, 30 to 45 seconds.

Step 4

Add scallops and cook, stirring occasionally, until surface of scallops is mostly opaque, about 2 minutes. Stir in sugar snap peas, and pour in broth mixture. Cook, stirring, until sauce is thick and glossy and scallops are opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes.

Step 5

Stir in half the basil, then pour into a serving bowl and sprinkle with remaining basil.